Other

Christian Millau, Co-Founder of Gault-Millau Restaurant Guide, Dies at 88

Christian Millau, Co-Founder of Gault-Millau Restaurant Guide, Dies at 88



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The influential guide helped usher in the era of nouvelle cuisine

Millau and Henri Gault published the first Gault-Millau Guide in 1969.

Christian Millau, the co-founder of the renowned Gault-Millau restaurant guide, passed away at his home in Paris on Saturday at the age of 88, according to Côme de Chérisey, the managing director of Gault & Millau.

Along with writer Henri Gault, Millau launched Le Nouveau Guide Gault-Millau in 1969. The guide was highly influential in the French dining scene, largely because it served as a counterpoint to the staid Michelin Guide; instead of piling accolades on highbrow establishments, it celebrated little-known bistros and cafes that practiced a new style of cooking that came to be known as nouvelle cuisine.

Millau and Gault are credited with helping to bring now-legendary chefs including Michel Guérard, Frédy Girardet and Joël Robuchon into the limelight. These chefs cooked in the style that the guide championed, which was codified in a 1973 manifesto, titled “Vive la Nouvelle Cuisine Française,” in which the guide laid down 10 commandments, including “Thou shalt use fresh, high-quality products,” “Thou shalt lighten thy menu,” and “Thou shalt not overcook.” Not only did the guide usher in the age of nouvelle cuisine, it also helped to create the modern-day celebrity chef; and by targeting young, adventurous readers with its witty, freewheeling prose, it also helped invent the modern-day restaurant review as we know it.

In 1981 the guide expanded to New York City (with Los Angeles and San Francisco following shortly thereafter), and nowadays Gault-Millau Restaurant Guides are published in dozens of countries throughout the world. Millau and Gault sold the business in 1983, but Millau kept writing, publishing his most recent book, a memoir called Rude Journal: 2011-1928, in 2011.


Search, Recombination, and Innovation: Lessons from Haute Cuisine

This study investigates the impact of searching and recombining old components in the development of successful innovations. Specifically, we identify the main characteristics of old components that contribute to enhance the value of innovations, as well as the mechanisms underlying their recombination. To this aim, we conduct an in-depth case study of the innovation process, characterizing the Danish haute cuisine chef René Redzepi, whose restaurant Noma was voted the best restaurant in the world in the 2010, 2011, and 2012 San Pellegrino Awards. Our analysis reveals that searching and recombining components across time may be beneficial for the success of an innovation, especially when they are culturally close to the inventor and relatively unexploited in the specific industry. Moreover, the positive contribution of old components is enhanced when they are recombined with other geographically proximate elements and when new techniques and solutions are employed.


Search, Recombination, and Innovation: Lessons from Haute Cuisine

This study investigates the impact of searching and recombining old components in the development of successful innovations. Specifically, we identify the main characteristics of old components that contribute to enhance the value of innovations, as well as the mechanisms underlying their recombination. To this aim, we conduct an in-depth case study of the innovation process, characterizing the Danish haute cuisine chef René Redzepi, whose restaurant Noma was voted the best restaurant in the world in the 2010, 2011, and 2012 San Pellegrino Awards. Our analysis reveals that searching and recombining components across time may be beneficial for the success of an innovation, especially when they are culturally close to the inventor and relatively unexploited in the specific industry. Moreover, the positive contribution of old components is enhanced when they are recombined with other geographically proximate elements and when new techniques and solutions are employed.


Search, Recombination, and Innovation: Lessons from Haute Cuisine

This study investigates the impact of searching and recombining old components in the development of successful innovations. Specifically, we identify the main characteristics of old components that contribute to enhance the value of innovations, as well as the mechanisms underlying their recombination. To this aim, we conduct an in-depth case study of the innovation process, characterizing the Danish haute cuisine chef René Redzepi, whose restaurant Noma was voted the best restaurant in the world in the 2010, 2011, and 2012 San Pellegrino Awards. Our analysis reveals that searching and recombining components across time may be beneficial for the success of an innovation, especially when they are culturally close to the inventor and relatively unexploited in the specific industry. Moreover, the positive contribution of old components is enhanced when they are recombined with other geographically proximate elements and when new techniques and solutions are employed.


Search, Recombination, and Innovation: Lessons from Haute Cuisine

This study investigates the impact of searching and recombining old components in the development of successful innovations. Specifically, we identify the main characteristics of old components that contribute to enhance the value of innovations, as well as the mechanisms underlying their recombination. To this aim, we conduct an in-depth case study of the innovation process, characterizing the Danish haute cuisine chef René Redzepi, whose restaurant Noma was voted the best restaurant in the world in the 2010, 2011, and 2012 San Pellegrino Awards. Our analysis reveals that searching and recombining components across time may be beneficial for the success of an innovation, especially when they are culturally close to the inventor and relatively unexploited in the specific industry. Moreover, the positive contribution of old components is enhanced when they are recombined with other geographically proximate elements and when new techniques and solutions are employed.


Search, Recombination, and Innovation: Lessons from Haute Cuisine

This study investigates the impact of searching and recombining old components in the development of successful innovations. Specifically, we identify the main characteristics of old components that contribute to enhance the value of innovations, as well as the mechanisms underlying their recombination. To this aim, we conduct an in-depth case study of the innovation process, characterizing the Danish haute cuisine chef René Redzepi, whose restaurant Noma was voted the best restaurant in the world in the 2010, 2011, and 2012 San Pellegrino Awards. Our analysis reveals that searching and recombining components across time may be beneficial for the success of an innovation, especially when they are culturally close to the inventor and relatively unexploited in the specific industry. Moreover, the positive contribution of old components is enhanced when they are recombined with other geographically proximate elements and when new techniques and solutions are employed.


Search, Recombination, and Innovation: Lessons from Haute Cuisine

This study investigates the impact of searching and recombining old components in the development of successful innovations. Specifically, we identify the main characteristics of old components that contribute to enhance the value of innovations, as well as the mechanisms underlying their recombination. To this aim, we conduct an in-depth case study of the innovation process, characterizing the Danish haute cuisine chef René Redzepi, whose restaurant Noma was voted the best restaurant in the world in the 2010, 2011, and 2012 San Pellegrino Awards. Our analysis reveals that searching and recombining components across time may be beneficial for the success of an innovation, especially when they are culturally close to the inventor and relatively unexploited in the specific industry. Moreover, the positive contribution of old components is enhanced when they are recombined with other geographically proximate elements and when new techniques and solutions are employed.


Search, Recombination, and Innovation: Lessons from Haute Cuisine

This study investigates the impact of searching and recombining old components in the development of successful innovations. Specifically, we identify the main characteristics of old components that contribute to enhance the value of innovations, as well as the mechanisms underlying their recombination. To this aim, we conduct an in-depth case study of the innovation process, characterizing the Danish haute cuisine chef René Redzepi, whose restaurant Noma was voted the best restaurant in the world in the 2010, 2011, and 2012 San Pellegrino Awards. Our analysis reveals that searching and recombining components across time may be beneficial for the success of an innovation, especially when they are culturally close to the inventor and relatively unexploited in the specific industry. Moreover, the positive contribution of old components is enhanced when they are recombined with other geographically proximate elements and when new techniques and solutions are employed.


Search, Recombination, and Innovation: Lessons from Haute Cuisine

This study investigates the impact of searching and recombining old components in the development of successful innovations. Specifically, we identify the main characteristics of old components that contribute to enhance the value of innovations, as well as the mechanisms underlying their recombination. To this aim, we conduct an in-depth case study of the innovation process, characterizing the Danish haute cuisine chef René Redzepi, whose restaurant Noma was voted the best restaurant in the world in the 2010, 2011, and 2012 San Pellegrino Awards. Our analysis reveals that searching and recombining components across time may be beneficial for the success of an innovation, especially when they are culturally close to the inventor and relatively unexploited in the specific industry. Moreover, the positive contribution of old components is enhanced when they are recombined with other geographically proximate elements and when new techniques and solutions are employed.


Search, Recombination, and Innovation: Lessons from Haute Cuisine

This study investigates the impact of searching and recombining old components in the development of successful innovations. Specifically, we identify the main characteristics of old components that contribute to enhance the value of innovations, as well as the mechanisms underlying their recombination. To this aim, we conduct an in-depth case study of the innovation process, characterizing the Danish haute cuisine chef René Redzepi, whose restaurant Noma was voted the best restaurant in the world in the 2010, 2011, and 2012 San Pellegrino Awards. Our analysis reveals that searching and recombining components across time may be beneficial for the success of an innovation, especially when they are culturally close to the inventor and relatively unexploited in the specific industry. Moreover, the positive contribution of old components is enhanced when they are recombined with other geographically proximate elements and when new techniques and solutions are employed.


Search, Recombination, and Innovation: Lessons from Haute Cuisine

This study investigates the impact of searching and recombining old components in the development of successful innovations. Specifically, we identify the main characteristics of old components that contribute to enhance the value of innovations, as well as the mechanisms underlying their recombination. To this aim, we conduct an in-depth case study of the innovation process, characterizing the Danish haute cuisine chef René Redzepi, whose restaurant Noma was voted the best restaurant in the world in the 2010, 2011, and 2012 San Pellegrino Awards. Our analysis reveals that searching and recombining components across time may be beneficial for the success of an innovation, especially when they are culturally close to the inventor and relatively unexploited in the specific industry. Moreover, the positive contribution of old components is enhanced when they are recombined with other geographically proximate elements and when new techniques and solutions are employed.


Watch the video: Gaultu0026Millau Belgium Catering Awards u0026 Webinar the future of catering (August 2022).